Raspberry Ice Cream

Ingredients

• 680 gram raspberries (frozen)
• 150 gram allulose
• 50 gram full-fat plain greek yogurt
• 225 gram heavy whipping cream

Instructions

1. 1

   Place frozen raspberries in a bowl. Leave to thaw at room temperature about 30 minutes to an hour.

2. 2

   Meanwhile, in a separate bowl, mix to combine the fromage blanc and heavy whipping cream. Refrigerate.

3. 3

   When the raspberries have thawed and softened, place in a blender and puree. Pass through a fine meshed strainer and discard seeds.

4. 4

   Stir in Allulose and mix until dissolved.

5. 5

   Pour raspberry mixture into cream mixture. Mix until thoroughly blended. Refrigerate for at least 4 hours.

6. 6

   Using an ice cream maker, churn per manufacturer's instructions. Scoop and serve! Note: if you don't have an ice cream maker, you can still enjoy this delightful treat by freezing in a covered bowl or portioning in an ice cube tray. For ice cube tray, freeze, then remove individual servings to a ziplock bag for a quick bite-sized treat.